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United States Department of Agriculture

Agricultural Research Service

Title: New Applications in Food Irradiation

Authors
item Niemira, Brendan
item Sommers, Christopher

Submitted to: Book Chapter
Publication Type: Book / Chapter
Publication Acceptance Date: July 26, 2005
Publication Date: May 3, 2006
Repository URL: http://www.dekker.com/sdek/linking~db=a713617899
Citation: Niemira, B.A., Sommers, C.H. 2006. New applications in food irradiation. Heldman, D.R., editor. Encyclopedia of Agricultural, Food, and Biological Engineering. New York, NY: Taylor & Francis Group. p.1-6.

Technical Abstract: Food irradiation is a safe, effective means of reducing pathogenic and spoilage organisms from a variety of foods. However, despite decades of research and endorsement by every leading health and scientific organization, this technology remains only poorly understood and accepted by the public. This article will explain how irradiation acts in foods, and present a summary of the latest scientific information on the safety and quality of irradiated foods, as well as a discussion of current research topics.

Last Modified: 10/25/2014
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